With views of treetops and open sky, nestled between wild nature and railway tracks — and still right in the heart of the city — you'll find a 100-year-old greenhouse that has found new life in one of BaneGaarden’s untamed gardens.
As part of this year’s Copenhagen Cooking, Grobund welcomes guests for an organic 3-course menu that changes regularly and is crafted from the best seasonal ingredients – with vegetables taking center stage.
Dinner is served as social dining at long tables, where guests share both the food and the story behind the ingredients. Come visit this beautiful old structure for a dinner with space to breathe, surrounded by plants climbing the walls and a stunning backdrop of tall, ancient trees.
Your host
We’re based in the old greenhouse at BaneGaarden – right in the heart of the city, yet surrounded by nature.
Just a few years ago, the greenhouse stood abandoned in the Botanical Garden and was slated for demolition. It was saved at the last minute, carefully restored, and this year brought back to life as part of BaneGaarden’s green universe – now forming the setting for our contribution to Copenhagen Cooking.
BaneGaarden exists to help define the next chapter in sustainability.
We aim to inspire our guests to leave the world in a better state than we found it – through joy, experiences, and bold new communities. At BaneGaarden, we run restaurants, cultural programs, food stalls, educational courses, a farm shop, workshops – and much more is on the way.
This Year's Main Star: Onion
In 2025, we celebrate the onion in all its forms – from the crisp and fresh to the slowly caramelized. The onion is more than just an ingredient; it's a flavor carrier that can transform any meal. Copenhagen Cooking invites you on a culinary journey through the many layers of the onion, where taste, creativity, and community are at the heart of it all. Read more about this year’s main star here.
In case of rain
Not to worry - the event takes place indoors.
Please note that the price listed doesn't include the additional ticket fee.
FIRST SERVING
Bread – bisara – mint and baked onion
SECOND SERVING
Crudo – aji verde - green tomato
Beets - orange - stracciatella
THIRD SERVING
Pork neck – gooseberry – grilled onion
Butter beans – vegetarian XO – grilled vegetables
Seasonal salad – romesco – vinaigrette
DESSERT
Trifle with late summer berries, vanilla, and lemon verbena
Arrangementet er en del af Copenhagen Cooking, en årligt tilbagevendende madfestival i København. I 10 dage fra 15. – 24. august samler vi de absolut bedste kokke, restauranter, gastro-nørder, kulturinstitutioner og madfolk for at hylde hovedstadens madscene.
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